Tiger Chicken – Because Chicken Leg Quarters Have Earned Their Stripes

I was very happy to hear that chicken leg quarters are gaining in popularity, and maybe, just maybe, they will one day surpass boneless skinless chicken breasts as America’s most popular chicken choice. Okay, I know that’s probably not...to read the rest of Chef John's article about Tiger Chicken please follow this link to become a member.)

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And, as always, enjoy!

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Ribollita - The Tuscan Bread Soup That Might Not Be Soup

This version of ribollita, or Tuscan bread soup as it’s commonly referred to, is so thick, it’s debatable whether it’s even actually a soup anymore, but one thing no one can argue about is just how delicious, and deeply satisfying this rustic...to read the rest of Chef John's article about Ribollita please follow this link to become a member.)

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And, as always, enjoy!

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The Best Chicken Satay – Or At Least The Best For Us

Not only do I think this is the best way to make chicken satay, but it’s also the easiest way, thanks to a couple time-saving ingredients. By using a store-bought red curry paste, and a powdered curry spice, we get something...to read the rest of Chef John's article about Chicken Satay please follow this link to become a member.)

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And, as always, enjoy!

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Diamond Cut Steak – A Gem of a Technique

This diamond cut method can help make tough cuts of steak more tender, and thanks to all that extra surface area, more delicious, but the best reason to learn it is simply because it just looks so incredibly...to read the rest of Chef John's article about Diamond Cut Steak please follow this link to become a member.)

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And, as always, enjoy!

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.